1 Package Fillo pastry Krinos brand
2-3 bunches of fresh spinach
4-5 eggs
1-2 large onions
5-6 chopped green onions
1 lb crumbled feta cheese
1 cup grated romano cheese
1/2 cup chopped dill, or 2 tsps dry
1/2 cup chopped fresh parsley
1 1/2 cup olive oil
sprinkle of salt and pepper

Pan best for this recipe is 12' x 16'

Method

Brush your pan with olive oil.
Open Fillo package and unroll onto the counter.

Pull one piece of Fillo off the top and place into bottom of pan, lightly brush with olive oil and continue in the same manner for 6 layers.

On the 7th layer add big dollops of the spinach mixture and then another layer of Fillo, each time brushing with olive oil.

Wash, dry and chop spinach into large pieces and put it in a large bowl.

Add 3/4 cup of Mr.Goudas olive oil, green onions, dill, parsley, feta cheese, and a sprinkle of salt and pepper.

Blend the onion and eggs in a blender and add to mixture in bowl.
Mix all ingredients together, with hands or a big spoon.

When all of the mixture is gone, then repeat the procedure with 6 more layers of Fillo for the top.

Do not brush top layer with olive oil.

Cut a few large diagonal cuts into the spanakopita to allow steam to escape.

Cook at 350 degrees for 45 - 50 mins or until the top layer is brown.

Allow to cool 10-15 mins

The above recipe NIKI STAMATAKOS

Picture is courtesy of Spyros Peter Goudas.

All rights reserved. No reproduction for commercial use is allowed without the express permission of the copyright holder.

Spyros Peter Goudas
Σπύρος Πήτερ Γούδας

 Award winning cookbook author Aglaia Kremezi explains some of the fundamentals of Greek cooking. The Culinary Institute of America, in association with Unilever Foodsolutions, presents "Savoring the Best of World Flavors."

Please Note: Eggs may be used in thousands of recipes from all over the world, however, in this website, we have mentioned the ingredient eggs, in the following recipes.